DOUBLE-CRUST RHUBARB PIE
Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 233mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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OH HECK NO
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is tart and tangy. I love that I can use fresh or frozen rhubarb.
Carol Nakintu
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was tart and tangy. I will definitely be making this pie again.
Bipul Ray
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and the rhubarb filling was not too tart.
LonjyBonjy
[email protected]This pie was delicious! The crust was flaky and the filling was tart and tangy. I would definitely make this pie again.
casey horton
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved the flaky crust and the tart and tangy filling.
KESAB CHANDRA GOUDA
[email protected]This pie was a bit too tart for my taste. I think I'll add some more sugar next time.
Somaiya Islam
[email protected]I've made this pie several times and it's always a hit. The crust is flaky and the filling is tart and tangy. I love that I can use fresh or frozen rhubarb.
suresh shing
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was tart and tangy. I will definitely be making this pie again.
Sagar07
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and the rhubarb filling was not too tart.
Zoe Saldivar
[email protected]This pie was a hit at my family gathering. Everyone loved the tart and tangy filling and the flaky crust.
Cristina Talatala
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was flaky and the filling was tart and tangy. I highly recommend this recipe.
Bandile Gcabashe
[email protected]This pie was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Mariyam Abubakar
[email protected]I love rhubarb pie, and this recipe did not disappoint. The filling was tart and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.
Scarlett Winslow
[email protected]This was the best rhubarb pie I've ever had! The filling was perfectly tart and the crust was flaky and delicious. I highly recommend this recipe.
Shahbaz Ahmed cs
[email protected]The filling was delicious, but the crust was a bit dry. I think I'll try a different recipe for the crust next time.
King James
[email protected]I made this pie for a potluck and it was a huge hit! Everyone raved about the flavor and the crust.
Abdullah Ahad
[email protected]This pie was a bit too tart for my taste, but my husband loved it. The crust was excellent, though.
Jackson Solomon
[email protected]I've never been a fan of rhubarb, but this pie changed my mind. The filling was perfectly balanced, and the crust was out of this world. I'll definitely be making this again.
NeFF7X
[email protected]This rhubarb pie was a delightful treat! The filling was tart and tangy, while the crust was flaky and buttery. I loved the combination of flavors and textures.